The Science of Food - Marty Jopson ****

This is a tasty little volume, packed with kitchen-based science. I must admit, when I saw that the author was the One Show's science expert and Marty Jopson's author photo has that 'Hey, I'm a mad scientist, kids!' look, my heart fell - I was sure the book would be the written equivalent of a 'Wow, look, aren't I clever, I can make this go bang!' science show - but, in fact, it's packed full of (appropriately) meaty scientific content.

I was really pleased that Jopson didn't stick purely to the chemistry of cooking, but launched with the working of some familiar kitchen gadgets - there was genuinely fascinating reading to be had about apparently humdrum equipment in the form of the physics and materials science of a knife and chopping board. And Jopson took us into industrial kitchens too, to reveal, for example, the remarkable process required to make puffed wheat.

Inevitably, the chemistry of cooking - how, for example, proteins denature and emulsions like mayonnaise work - are well covered too. Though interesting, this is probably the least inspiring part of the book, as it involves covering similar ground on how long chain molecules react to heat, water or each other several times.

There's plenty more, though, despite this being the kind of book you can read on a reasonable length train journey. Again, for example, going against the 'TV scientists are superficial' grain, Jopson gives a really well balanced view on artificial sweeteners and the implications of the many studies using them. He points out, for example, that the studies sometimes quoted showing those using sweeteners don't lose weight because they eat more to compensate is from rat experiments - the studies based on people are inconclusive.

Later, we've got the science of taste, from chocolate to sprouts, and so it goes on. Food is certainly the linking factor, but by no means all of the book is just about food, and that's a real strength. One of the last sections looks at some aspects of using science to improve crops - here's the only part it seemed there was an obvious omission, as it would have been a good point to re-examine the GM foods debate.

All in all this is a delightful cheese soufflé of a book. Light and tasty but enough content to satisfy the appetite for information.

Hardback:

Kindle:

Using these links earns us commission at no cost to you

Review by Brian Clegg

Comments

The Infinity Machine - Sebastian Mallaby ****

It's very quickly clear that Sebastian Mallaby is a huge Demis Hassabis fan - writing about the only child prodigy and teen genius ever who was also a nice, rounded personality. After a few chapters, though, things settle down (I'm reminded of Douglas Adams' description of the Hitchhiker's Guide to the Galaxy ) and we get a good, solid trip through the journey that gave us DeepMind, their AlphaGo and AlphaFold programs, the sudden explosion of competition on the AI front and thoughts on artificial general intelligence. Although Mallaby does occasionally still go into fan mode - reading this you would think that AlphaFold had successfully perfectly predicted the structure of every protein, where it is usually not sufficiently accurate for its results to have direct practical application - we get a real feel for the way this relatively unusual company was swiftly and successfully developed away from Silicon Valley. It's readable and gives an important understanding of...

In Seach of Sea Dragons - Matthew Myerscough ****

It's common advice to would-be authors of narrative non-fiction to open with something dramatic - Matthew Myerscough certainly does this with the story of his being trapped under an avalanche on Snowdon (while his girlfriend, also carried away remains on top of the snow unhurt). It certainly is dramatic, but seemed entirely disconnected from the reason I got the book, which was to read about fossil collecting. Luckily, though, in the second chapter we get into a more conventional 'how I got interested in fossils as a boy'. Having recently reviewed Patrick Moore's autobiography and noting that astronomy was one of the few sciences where amateurs can still make a contribution, it came to mind that palaeontology is another - Myerscough is a civil engineer by trade, but just as amateur astronomers can find new details in the skies, so amateur fossil hunters have been searching for these relics for centuries. When I give talks in junior schools, the two topics that guarant...

Robot-Proof - Vivienne Ming ****

As Vivienne Ming makes apparent, there seem largely to be two views of AI's pros and cons, both of which are almost certainly wrong. It's either doom-saying 'It'll destroy life as we know it' or Pollyanna-ish 'It'll do all the boring work and we can all be wonderfully creative and live lives of leisure.' Instead, Ming gives us a clear analysis of the likely trajectory for the workplace, particularly for the IT industry. She describes three 'equally flawed, intellectually lazy strategies' to deal with the impact of AI. The first is substitution and deprofessionalisation, using AI to allow cheaper 'AI-augmented technicians' to replace more expensive professionals, producing more low wage jobs and fewer mid-range. This does save money but leaves a company at risk of being easily outcompeted. The second is what Ming describes as the '"A-Player" Hunger Games', the approach favoured by Silicon Valley. This sees the growing rif...

Search This Blog